- 2 medium fennel bulbs (sometimes called anise)
- 4 plum tomatoes (1/2 pound total), seeded and thinly sliced lengthwise
- 2 teaspoons drained bottled capers
- 1/3 cup crumbled feta (1 1/2 ounce)
- 1/2 teaspoon finely grated fresh lemon zest
- 1 to 1 1/2 tablespoons fresh lemon juice (to taste)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Special equipment: a mandoline or other adjustable-blade slicer
- Trim fennel stalks flush with bulb and discard stalks. Quarter bulbs lengthwise, then cut lengthwise into paper-thin slices with mandoline.
- Toss fennel with remaining ingredients in a large bowl.